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The Kitchen Table Bistro

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1840 West Main Street
Richmond, Vermont
802-434-8686

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The Kitchen Table Bistro

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Enjoy looking through all that we created at The KTB. We miss our KTB community so very much!

Beautiful July day lilies

Pan Seared Scallops with Anson Mills Grits

Mustard Crusted Pork Shoulder

The classic KTB chicken liver pate

Roasted Mushroom Panzanella with Maplebrook Creamery Buratta

Strawberry & Beet Salad

Trillium Hill Farm Napa Cabbage Caesar

Fried Green Tomatoes with Smoked Paprika Aioli

Cherry Tomato & Tasty Jade Cuke Salad

Ricotta Gnocchi with Sugar Snap Peas and Garden Basil Pesto

A full patio in July!

Triple Chocolate Pudding

Seared Scallops with Grits & Greens

Braised Vermont Rabbit with pearl onions

The patio in July

Beet Salad and Bread

Head Lettuce Caesar Salad

Grilled Bread and Roasted Mushroom Panzanella

Mussels & Red Hen Bread

A peek into the greenhouse

Grilled Swordfish with Spring Onions & Ginger Aioli

Mustard Crusted Pork Shoulder

Finishing touches by Brian

Chef Steve plating a KTB to-go meal

KTB to-go action in the kitchen

The Famous KTB Beet Salad!

Early Summer ferns

The patio with greenhouse

Springtime at The KTB

New new greenhouse over the patio!

The greenhouse among the lilacs

Lilac perfection

Steve & Lara welcome you to The KTB!

Crunchy spring salad

1000 Stone Farm mushroom toast with burrata

Roasted beet & fried fiddleheads with house cured salmon

Burgers for everyone!

Thirst quenchers!

Reap&Sow Farm head lettuce caesar

A KTB Classic ~ Cider Steamed Musssels with Grilled Red Hen Bread

Spring ricotta gnocchi with english peas, asparagus & feta

Double Burger with fries...YES, PLEASE!

PT Farm ribeye wth tarragon aioli

Misty Knoll chicken breast with Mazza's asparagus & Trillium Hill turnips

Seared Salmon perfection

The Killer KTB Fried Chicken Sandwich

Reap & Sow Farm Sprouting Broccoli with Pesto and Lemon

Smoked Salmon Toast with Radish & Celery Leaves to-go

Half Pints to-go

Dinner at The KTB

Seared Salmon with Pok Choi and Polenta to-go

Sorbets to-go by the pint

Make it a double, to-go

Saucing a steak to-go

Steak Frites with herb rub & tarragon aioli to-go

KTB Burgers to-go

PT Farm Pork Chop with Mushroom Risotto

Fried Chicken to-go

Skinny Cheese Burger to-go

Creamy Mushroom Soup

KTB Specialty Cocktails

Lime-Thyme Cocktail

Skinny Cheese Burger with Crispy Bacon

Braised Beef Cheef

Sharing Small Plates at The KTB

Delicata Squash with Mushrooms and Herbs

Halibut with Roasted Cauliflower & Herb Dribble

Crispy Arancini To-Go

Seared Salmon, Pac Choi & Lemon-Herb Butter Sauce To-Go

Steak Frites with Herb Rub and Tarragon Aioli To-Go

Pork Shoulder wtih Polenta & Delicata Squash

Kitchen Table Bistro exterior

Giant Vermont with Richmond heart by Twisted Perception Metal Works

Cider Steamed Mussels with Bacon, Aioli & Grilled Red Hen Bread

Fried JSF Tomatoes with Stewed Half Pint Farm Okra

The BEST Steak Tartare

1000 Stone Farm Mushrooms, Maplebrook Burrata, Polenta

Seared Halibut with Conant's Corn, Cherry Tomatoes & Peas

Skinny Cheese Burger with Heirloom Tomato

PT Farm Strip Steak with Bearnaise and Tomato-Corn Kale

Strawberry Margarita

Strawberry & chevre salad with pickled red onion

Chanterelle toast

Heirloom tomato, cuke & turnip crunchy summer salad

Beer Battered 1000 Stone Farm Mushrooms with Spicy Aioli

Hanger steak with garlic mash and blue cheese

Seared scallops with Conant's corn & corn cream

PT Farm beef cheek pot roast with horseradish cream

Halibut with 1000 Stone Farm Mushrooms, Peas & Corn Cream

Braised Pork Cheeks

Perfect Plating by Chef Steve Atkins

Mushroom stuffed Cavendish quail

Southern Chocolate Cake with blueberries, black raspberries & strawberry swirl ice cream

Lemon balm custard with fresh strawberries

Patio & front yard in June

Butter Lettuce Caesar

The Famous KTB Beet Salad

Crispy Fried Mushrooms with Chili Aioli

Lobster Roll with Old Bay Potato Chips

Arancini with Pea Shoots

Skinny Cheese Burger - Make It A Double

Seared Halibut with cherry tomatoes, asparagus & fingerling potatoes

Hanger steak with herb cream & haricot vert

Seared Salmon with Summer Squashes and Chickpeas

Sparkling Daiquiri - Rum, Lavendar & Prosecco

KTB Owners, Steve & Lara Atkins

Vermont Rabbit, Mustard Sauce, Frisee, Celery Root

Red Wine Poached Pear with Spice Cake for a wine dinner

Cinnamon-Apple Shrub with Smuggler's Notch Vodka & Ginger

Snow White - Barr Hill Gin & Rosemary

New Englad Cod with Fingerling Potatoes & Roasted Tomato Puree

Maple Cast Rum Old Fashioned

Wine in the bar room

Maple-Bourbon Sour

Handmade bowls by Bignose Pottery

Grapefruit Shrub Cocktail

Steak Tartare with House Pickles, Potato Chips & Microgreens

Grilled Maitake Mushrooms with Snow Peas and Herbs

Fall Salad of Roasted Delicata & Turnips, Heirloom Apples, Herb Pesto & Chevre

Ricotta Gnocchi with Garlic Roasted Cauliflower and Grana

Grandmother's Apple Cake with Brown Sugar Roasted Apples

Spick Cake with Caramel Ice Cream, Brown Sugar Roasted Delicata Squash & Butterscotch

In the Brick Room

Table for 6 in the Brick Room

Blueberry-Basil Margarita

Raspberry Cocktail

Crabcakes with Tomato Relish & Pickled Red Onion

Short Rib with Summer Vegetable Ragu

Grandmother's apple cake

Pea Tendrils with Heirloom Tomatoes & Burrata

Fried Jericho Settler's Farm Green Tomatoes wih Spicy Aioli

Butter Lettuce, Tasty Jade Cucumber, Radish and Creamy Herb Dressing

Ricotta Gnocchi with Cherry Tomatoes & Garden Herbs

Pan Seared Halibut, Lentils, Sugar Snap Peas

Chocolate cake with strawberry swirl ice cream

The Vitamin C - Herradura Tequila, Vida Mezcal, Lime, Orange, Aperol

Rhubarb & Rum Daiquiri

The Salty Cucumber Cocktail

Basil Spritzer with Smuggler's Notch Vodak

Muscadet by Michel Delhommeau

Perfect glass of rose'

Rose' on the patio

Little Leo Starkling Rose'

Shacksbury Cider The Vermonter

Lawson's Finest Liquids Super Session #8

Radicchio, Roasted Garlic-Anchovy Vinaigrette, Grana Padano

House Made ‘Nduja, Grilled Red Hen Bread, Marinated Fennel

Cavatelli, Duck Sausage Ragu, Spring Peas, Carrot, Celery, Onion

Trofie, Arugula-Basil Pesto, Maplebrook Burrata, Bread Crumbs

Squid Ink Sopressini, Salt Cod, Fennel, Preserved Lemon

Butternut Squash Risotto, Spinach, Feta

Ricotta Gnocchi with Brussels Sprout Leaves

Chef Steve hard at work

Smoked & Braised Pork Ribs

Desserts at The KTB

Open-Faced Chocolate-Coffee Sundae

Farmer's Dinner on the patio

Passed hors d'euvres at a private dinner

Oysters on the half shell

Passed hors d'euvres at a private dinner

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The Kitchen Table Bistro
1840 West Main Street
Richmond, Vermont 05477
802-434-8686

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